Apple Arugula Salad With Maple Pecans
This Apple Arugula Salad recipe is loaded with crunchy roasted maple pecans, sliced apples, goat cheese crumbles, figs and a balsamic dressing to pull it all together. This is the perfect fall salad to celebrate apple season and more. Comes together in just 20 minutes and complements so many dishes or easily a full meal with added protein!
Servings: 6
Ingredients
- 3 apples sliced very thin
- 5 oz arugula
- 1/4 cup red onion sliced thin
- 1/2 cup figs chopped
- 1/2 cup goat cheese crumbles
For The Maple Pecans
- 1 cup pecan halves
- 2 Tbsp maple syrup
- pinch of sea salt
Dressing
- 1/2 cup olive oil
- 2 tsp maple syrup
- 1 tsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1/2 tsp pepper
- 1 garlic clove minced
- 3 Tbsp balsamic vinegar
- 1/4-1/2 tsp sea salt Or to taste
Instructions
- Preheat the oven to 350°F. Toss the pecans with the maple syrup and a pinch of sea salt. Arrange pecans on a parchment lined baking sheet and bake for about 5-7 minutes or until toasted and darkened slightly. Remove from the oven and cool.
- Whisk together the balsamic dressing ingredients and adjust seasoning to taste.
- Add the arugula to a large salad bowl. Arrange the sliced apples, figs, and other ingredients on top of the greens. Just before serving, drizzle about 1/2 of the dressing over top of the salad and toss. Serve and enjoy!
Notes
- Nutrition is based off of using half of the dressing in the recipe. Not everyone loves a salad with that much dressing, but the recipe makes enough for those who do!
- For best results, add the apples to the salad just before serving. If you plan on making ahead, ideally you will want to wait to add the apples unless you soak them in salt water to prevent browning.
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Nutrition
Calories: 379kcal | Carbohydrates: 30g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 9mg | Sodium: 92mg | Potassium: 338mg | Fiber: 5g | Sugar: 21g | Vitamin A: 844IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 1mg